This quinoa salad makes for the most deliciously fashionable entrance into autumn. It hosts a variety of unique textures and flavors that come together as the perfect medley for a light and wholesome lunch or a light dinner (or a damn delicious breakfast, let’s be real).

The high-fiber, high-protein, comforting quinoa balances peppery arugula and gives the resulting salad a crave-worthy texture, definitive chew, and nutty overtone. Then come the fresh figs. Their delicate, sweet, and lightly earthy qualities complement the mix just right and add a note of seasonal character. Asparagus bring the snap while walnuts offer a dense bite. Mint rises to the occasion and lifts your senses, making each bite feel light, airy, and cool. Meanwhile, the occasional caper punches your senses (in a good way) with a slight briny sourness.

While this quinoa salad is perfect as is, feel free to remove or add any ingredients you’d like. You can even replace the quinoa with another grain such as rice, farro, or millet. Some people aren’t huge fans of arugula, so to tone down the flavor a bit, why not use spinach or kale? Don’t have walnuts? Try chopped almonds or hazelnuts. The sky’s the limit, but for now, I’m digging into this quinoa recipe exactly as it is. Enjoy!

Blanch the asparagus and cook the quinoa according to package instructions. Gently toss all of the ingredients together in a large bowl. Serve while quinoa is still warm or cover the bowl and set it in the refrigerator for a few hours to let the flavors marry together. Enjoy!

]]>Bam! Fresh and Spicy Asparagus Pesto Pasta Recipe with Cajun Shrimphttp://www.organicauthority.com/bam-a-fresh-and-spicy-asparagus-pesto-pasta-with-cajun-shrimp-recipe/
Tue, 12 Jul 2016 11:00:30 +0000http://www.organicauthority.com/?p=49415If you’re looking for a fresh, healthy pasta dish with just the right amount of spice, this is going to become your new jam. Pesto sauces are absolutely delicious, but they often contain tons of oil. This asparagus pesto pasta contains just enough extra-virgin olive oil for lubrication, but it’s nowhere near as oily as […]

If you’re looking for a fresh, healthy pasta dish with just the right amount of spice, this is going to become your new jam. Pesto sauces are absolutely delicious, but they often contain tons of oil. This asparagus pesto pasta contains just enough extra-virgin olive oil for lubrication, but it’s nowhere near as oily as some other versions.

The base of the pesto is cooked asparagus, which, when mixed with Greek yogurt, parmesan cheese, and just a bit of olive oil, makes a sauce that’s just creamy enough. You can add pine nuts if you like, but the sauce doesn’t need them.

To top off the pasta, some easy Cajun shrimp are absolutely perfect. Up the spice factor if you like; a touch more cayenne pepper never hurt anyone. Just be sure you opt for sustainably raised shrimp; keep an eye on Seafood Watch to choose something delicious and eco-conscious.

Cook the pasta according to package directions. While the pasta cooks, prepare the asparagus pesto. Trim the woody ends from the asparagus, and remove the tips. Set the tips aside, and chop the rest of the asparagus.

Bring a pot of salted water to a boil, and add the asparagus. Blanch for 5 minutes, then drain and shock in ice water. Blanch the asparagus tips for 3 minutes, shock in cold water, and set aside.

Place the asparagus, yogurt, lemon juice, cheese, and garlic in a food processor. Process until very smooth. Leave the sauce in the food processor while you prepare the rest of the dish.

While the pasta is cooling, combine all of the spices for the shrimp. Heat a drizzle of cooking oil over very high heat. Dredge the shrimp in the spices, and add them to the skillet. Cook for 1-2 minutes per side, until lightly browned.

Add the basil to the food processor, and process with the rest of the pesto sauce until just combined — it is important not to over-process the basil, or you risk oxidizing it. Season the pesto with salt and pepper.

Drain the pasta, reserving about 1/2 cup of the cooking water. Toss the pasta with the sauce, and thin it out as needed with the cooking water. Top with the shrimp and the reserved asparagus tips, and serve.

]]>How to Cook Asparagus 5 Ways: Get Spring Started with This Standout Veggiehttp://www.organicauthority.com/How-To-Cook-Asparagus-5-Ways
Thu, 21 Apr 2016 07:00:30 +0000http://www.organicauthority.com/?p=44761Asparagus’ adaptable, light flavor makes it a versatile vegetable apt for a variety of cooking methods. This vibrant veggie adds a fresh crunch to salads when served raw, takes on a tender bite when roasted, or develops a crispy, charred flavor when grilled. However you choose to cook it, asparagus remains a standout vegetable of […]

Asparagus’ adaptable, light flavor makes it a versatile vegetable apt for a variety of cooking methods. This vibrant veggie adds a fresh crunch to salads when served raw, takes on a tender bite when roasted, or develops a crispy, charred flavor when grilled. However you choose to cook it, asparagus remains a standout vegetable of spring.

While asparagus’ peak season is April, it is readily available February through June. It’s likely even available year-round in states such as California. We love cooking with it this time of year since it can be found in abundance both at grocery stores and farmers markets. Asparagus is a member of the Environmental Working Group’s “Clean Fifteen”, meaning it has a low pesticide load when grown conventionally.

It’s not just asparagus’ versatility that makes it a spring favorite, it also has an abundance of nutrients to boot. Asparagus has high levels of vitamins B1, B2, and K, folate, copper, and selenium. It also has anti-aging and anti-inflammatory properties thanks to its antioxidant nutrients. Not to mention asparagus also helps with digestion and blood sugar regulation.

When choosing asparagus, look for dark green and purple tips with freshly cut ends. The stems should be firm and rounded. Avoid spears’ whose ends have dried out as they will lack flavor.

Gather up your asparagus spears and learn how to cook this all-star veggie with us!

Three Types of Asparagus

There are three types of asparagus; white, purple, and green. The varying hues indicate a slight difference in flavors. While all are edible and enjoyable, it’s important to note the differences.

White asparagus takes on its colorless hue because it’s grown in the dark which prevents them from producing chlorophyll. White asparagus is considered a delicacy in many cultures and is harder to find due to its more complex method of growth. It also is tougher in texture and more bitter than green asparagus which means it must be peeled and cooked longer. Purple asparagus gets its color from antioxidants known as anthocyanins which are common in purple foods. It also has a sweeter, more fruity flavor than traditional asparagus. It only requires light looking or is even best enjoyed raw.

How To Cook Asparagus 5 Easy Ways

1. Raw
If you choosing to eat asparagus raw, we encourage purple asparagus since it lacks bitterness and is instead sweet and fruity. Trim ½ inch of the ends and chop into ¼ inch pieces. Toss with sea salt and pepper and serve as desired.

2. Blanch
To retain asparagus’s vibrant color and enhance the flavor, you can blanch it for a quick cooking method. Simply bring a pot of water to boil and have a nearby bowl of ice water ready. Add trimmed asparagus to the boiling water and boil for 3 to 4 minutes. Remove and quickly plunge into the bowl of ice water for one minute. Drain and season with sea salt, lemon juice, or other desired topping.

3. Steam
Steaming asparagus eases the texture and gets rid of any bitterness while still preserving the nutrients. To do so, fill a pot with enough water to reach the bottom of a steaming basket. Trim the ends of the asparagus and cut until it fits easily in the basket. Steam for 3-5 minutes, until fork-tender.

4. Roast
Tried and true, roasted asparagus is swoon-worthy with its tender texture and buttery taste. A little drizzle of olive oil goes a long way as it naturally wilts and becomes moister as it roasts. To achieve perfectly roasted asparagus, preheat your oven to 425 degrees Fahrenheit. Trim the ends of the asparagus to your preference, making sure to get rid of any woody ends. Drizzle the asparagus with 2 tablespoons oil and sprinkle with sea salt. Roast for 10-15 minutes until fork tender. Squeeze half of a fresh lemon over the asparagus and serve.

5. Grill
Preheat a grill or stovetop grill pan. Trim the ends of the asparagus and toss with 2 tablespoons olive oil and a touch of lemon zest. Sprinkle with sea salt and pepper. Place asparagus on the grill diagonally. Grill for about 5 minutes, tossing halfway through so all sides are evenly cooked. Remove from grill and top with fresh squeezed lemon juice.

]]>9 Egg-Centric Brunch Ideas: Egg Recipes that Will Keep You Nestled in that Weekend Nesthttp://www.organicauthority.com/9-EggCentric-Brunch-Ideas-Egg-Recipes
Sat, 26 Mar 2016 07:00:39 +0000http://www.organicauthority.com/?p=43423What’s breakfast without eggs? Packed with protein and healthy fats, eggs deliver you that much needed comfort and satiety on a late Saturday or Sunday morning. The following 9 ideas are a diverse roundup of egg recipes sure to appeal to whatever egg mood you are in and however you’d like it cooked – baked, […]

What’s breakfast without eggs? Packed with protein and healthy fats, eggs deliver you that much needed comfort and satiety on a late Saturday or Sunday morning. The following 9 ideas are a diverse roundup of egg recipes sure to appeal to whatever egg mood you are in and however you’d like it cooked – baked, fried, or boiled. Enjoy!

Get exotic on your eggs with this shakshuka recipe, a Middle Eastern classic that is equipped with tomatoes, spices, and herbs. The dish is so dense with flavor and filling, it’s great for sharing at breakfast, brunch, lunch, or even dinner!

St. Patrick’s Day may have come and gone this year, but deviled eggs never go out of style. This delicious recipe adds avocado, lime, and cilantro to the traditional recipe, making for a unique and tasty party favor, appetizer, or snack.

This recipe is so easy to put together, but it has just the right about of richness to fill you up and the perfect balance of flavor and texture to satisfy your senses. Parsley, basil, chives, and capers add an aromatic twist, while mayonnaise and eggs do what they do best.

A poached egg is a wrongly intimidating feat. It’s quite easy to master, but many people avoid preparing it because of its presumed delicate nature. Learn how make a poached egg right with this recipe, each and every time. Top your brunch bread with a poached egg or eat it alone with a drizzle of olive oil and a dash of spice.

Your brunch guests will be impressed by the presentation of this. Eggs and salmon are baked in ramekins and come out of the oven looking quaint and individualized. Each bite is enhanced with fresh dill.

]]>Grilled Asparagus Recipe with Lemon White Wine Fettuccinehttp://www.organicauthority.com/grilled-asparagus-recipe-with-lemon-white-wine-fettuccine/
Fri, 25 Mar 2016 07:00:01 +0000http://www.organicauthority.com/?p=43379Lighten up your pasta cravings with this healthy grilled asparagus recipe with white wine fettucine. With spring upon us, it’s time to incorporate more fresh, vibrant veggies and fruits into our diets. Asparagus has many health benefits and is full of necessary nutrients such as fiber, folate, Vitamins K and B1, and copper, among others. […]

With spring upon us, it’s time to incorporate more fresh, vibrant veggies and fruits into our diets. Asparagus has many health benefits and is full of necessary nutrients such as fiber, folate, Vitamins K and B1, and copper, among others. Plus March through May is peak season for asparagus, so not only will it be even more flavorful and ripe, you should be able to find it for a great price at the farmers market. Asparagus is also a clean veggie which means it’s not heavily sprayed with pesticides so you don’t have to buy it organic.

The lemons in this dish add a citrusy touch which helps to neutralize the bitterness of asparagus and add more flavor. With a sauce composed of white wine, garlic, and sauteed shallots, this healthy dish will leave you feeling energized and ready to tackle spring. Plus this dish is vegan and gluten-free friendly!

Directions
Bring a large pot of salted water to boil. Add noodles and cook according to package directions. Drain and set aside.

Meanwhile, heat a grill or grill pan lightly brushed with olive oil over medium-high heat. Chop the bottom ¼ inch off the ends of the asparagus and compost. Drizzle the spears with olive oil. Squeeze half a lemon over them and then add to the grill. Grill for 4-6 minutes until fork tender. Remove from heat and set aside.

Add the noodles to the sauce and toss. Add a couple of tablespoons of olive oil if the pasta seems too dry. Top each plate of pasta with grilled asparagus, and lemon slices. Garnish with nutritional yeast if desired. Enjoy!

]]>22 Aphrodisiac Foods: Boost Your Sex Drive, Deliciously! Let’s Get it On…in the Kitchen!!http://www.organicauthority.com/mojo-foods/11-foods-that-get-your-sex-drive-going-naturally.html
Wed, 02 Mar 2016 08:00:39 +0000http://www.organicauthority.com/s11-eco-chic-table/c31-mojo-foods/11-foods-that-get-your-sex-drive-going-naturally/Can eating specific foods get that mojo going? I’m a skeptic about this theory, but curiosity got the best of me so I decided to investigate. Because hey, I’ll admit, there are times we could all use some inspiration to get in the mood and get it on. And what better way than through the […]

Can eating specific foods get that mojo going? I’m a skeptic about this theory, but curiosity got the best of me so I decided to investigate. Because hey, I’ll admit, there are times we could all use some inspiration to get in the mood and get it on. And what better way than through the gut? If experience serves me right, specific foods (we meet again, dark chocolate) do stimulate bodily desires, so bring it on baby with these 22 aphrodisiac foods!

As one of my favorite doctors Dr. Nalini Chilkov L.Ac., O.M.D., states, “Love foods that stimulate desire are prized in cultures worldwide. These foods have circulatory, relaxant and muscle strengthening effects, or visual, tactile or sensory impact that stimulates the psyche. The brain, after all is the largest sexual organ in the body.”

So to get you in the mood and get the mojo going, here is a list of top foods that can boost your sex drive naturally. Move over Viagra, we’ve got some delicious aphrodisiac foods.

22 Aphrodisiac Foods

1. Oysters

oysters by glenmaclarty

Oysters have long been suspected as a love drug. Cleopatra and Casanova had one thing in common, they loved oysters. Legend has it that Casanova ate dozens of oysters per day. The Venetian romancer reportedly once seduced a vestal virgin by seductively sliding an oyster from his mouth to hers. If that doesn’t get you in the mood, I don’t know what will! In fact, current research proves our suspicion. Oysters improves dopamine levels which boosts libido in men and women. Oysters are also high in zinc which is vital for testosterone production and healthy sperm. 1

2. Watermelon

watermelon by stevendepolo

Some experts have called watermelon the new Viagra. Bhimu Patil, researcher and director of the Fruit and Vegetable Improvement Center at Texas A&M University, stated eating watermelon delivers Viagra-like effects on blood vessels throughout the body and may increase libido! This cool refreshing fruit contains citrulline amino acid. Citruline is good for the cardiovascular system and helps relax the blood vessels that increase sex drive. 2 If you want to get in the mood, make this Watermelon Sorbet and share it with your partner. I’m all about the easy and delicious recipes!

3. Cocoa or Chocolate

chocolate by chocolatereviews

All chocolate comes from cacao beans. In its processed form it is known as cocoa. The Aztecs referred to cacao as nourishment of the Gods. Modern day foodies know raw cacao in its pure unadulteratedform is a superfood. It has more antioxidants than green tea or red wine. It also contains a stimulating chemical known as phenylethlamine, that stimulates the sense of excitement and well being. The Journal of Sexual Medicine published a study that found, women who enjoyed a piece of chocolate every day had a more active sex life than those who didn’t. I get my daily dose of raw cocoa with my Raw Cocoa Coconut Fudge Recipe. I eat it every day, and it’s literally a five minute recipe.

4. Asparagus

asparagus by wwworks

Known for its suggestive shape, asparagus is high in a B vitamin known as folate that aids in increasing the production of histamine. Histamine is important for a healthy sex drive in men and women.3 The most delicious asparagus is just picked; it is so sweet! Grow your own or buy it fresh and organic at your local farmers market.

5. Avocados

avocado by simon999

A recent report stated organic Sicilian avocados are taking Europe by storm. Apparently the Europeans can’t get enough of them. The ancient Aztec’s nickname for avocado was “ahuacatl,” or “testicle” because of the fruit’s shapely form. The Catholic Spanish priests found avocados so sexy, the forbade their parishioners to eat them.

6. Maca

peru by markgee6

Known by many as Peru’s “natural Viagra,” apparently this root has been known throughout Peru’s history as a sex-enhancing food prized by the Inca. According to Discovery Health’s medicine hunter Chris Kilham, the maca plant is used by the Peruvian culture to increase strength, stamina, energy, fertility, and libido. Wow, this sounds like a winning combination! Maybe I’ll start adding it to my morning smoothies.

7. Pumpkin Seeds

pumpkin seeds by rockinfree

Like oysters, pumpkin seeds are high in zinc, which is essential for healthy sperm production and preventing testosterone deficiency in men. They are also loaded with libido vitamins and minerals like vitamin B, E, C, D, K, and minerals including calcium, potassium, niacin, and phosphorous.4 Next time Halloween comes around, now you know what to do with those left over pumpkin seeds–roast those babies!

The stuff that makes chilis hot, capsaicin, can actually rev up your libido too. Have you ever noticed a natural high when eating chilis? Capsaicin promotes the release of chemicals that can raise your heart rate and trigger the release of endorphins that give you a natural high, which pumps that libido! 5

10. Figs

Legend has it figs were one of Cleopatra’s favorite foods. According to Dr. Nalini Chilkov, L.Ac., O.M.D, figs have been prized as a sensual food for their resemblance of the female sex organs. The ancient Greeks valued figs more precious than gold and many cultures associated figs with fertility.

11. Garlic

garlic by felipe_gabaldon

Raw garlic anyone? Eating raw garlic may make your partner turn the other way in bed, but it can certainly stir up your sexual desire. The heat in garlic is what stirs up your libido. Garlic contains allicin, which is thought to increase blood flow to sexual organs. This trick doesn’t work overnight however, apparently you need to consume it for about a month to reap its rewards. If you can’t stand the raw garlic go for the capsules found at your local natural food market.

12. Basil

The scent of basil has long been associated with arousal. Women used to rub basil powder and oil on their skin to attract men. It boosts circulation and protects the heart, qualities necessary to charge up the libido! And, don’t worry, you don’t have to bathe in the stuff to reap the rewards – simply garnish a meal shared with a loved one with fresh basil and let the aroma do the talking. The culinary uses are plenty!

13. Cinnamon

Cinnamon is considered to be one of the most effective natural aphrodisiacs. It heats the body, increasing appetite, both physical and sexual. Cinnamon oil has also been shown to improve cognitive function, so you can stay more focused on and attentive to your loved one. Sprinkle cinnamon in your coffee, yogurt, or milk, or use the spice to zest up baked desserts, such as muffins, cupcakes, cakes, and cookies.

14. Pine Nuts

Since Medieval times, people have been consuming pine nuts to stimulate the libido. They are high in zinc, which has been shown to contribute to sexual competency among males by boosting testosterone levels in the body. The best and easiest way to incorporate pine nuts into the diet is to toss them into a salad, like this Organic Winter Salad with Pears, Pine Nuts and Ricotta.

15. Cardamom

Regarded as a potent spice for treating impotence, cardamom has long been deemed a powerful aphrodisiac. Cardamom contains high concentrations of the compound 1,8-cineole, which increases blood flow and releases muscular tension. Its aroma is equally as stimulating and piques the senses. Try out this Pickled Fall Fruits with Cardamom and Cloves recipe for a unique way to introduce the spice into your diet.

16. Almonds

Get your spoons ready – discreet dips into the almond butter jar take on a whole new meaning! Almonds have long stood as a symbol of fertility, and scientists are now bringing more fodder to the myth. Almonds are rich in selenium and zinc, both essential for reproductive health. The omega-3 fatty acids in almonds also boost blood circulation and get the juices flowing!

Sweet potatoes are rich in potassium, which combats high blood pressure, a condition that is associated with a higher risk of erectile dysfunction. Sweet potatoes are also rich in beta-carotene, providing the body with plenty of vitamin A, which boosts fertility by promoting better cervical fluid. The internet is no stranger to sweet potato recipes, but perhaps the best and most straightforward way to enjoy sweet potatoes is as French fries!

19. Coconut Water

The water derived from coconuts contains the same level of electrolytes as your blood. Because of this, it improves blood flow, and thus, may serve as an aphrodisiac. Drink coconut water straight or add it to your smoothies for a libido kick.

20. Arugula

Praised for its libido-boosting properties since the first century AD, the pepper, bitter, leafy green vegetable arugula nearly graduated to “fertility god” status among Ancient Romans. Arugula is chock-full of vitamins and minerals and it fits gracefully into your salads, smoothies, and soups.

21. Vanilla

As early as the 18th century, vanilla was prescribed doctors as a way to increase male potency. In a survey conducted by The Smell and Taste Treatment and Research Foundation, vanilla was rated as euphoric and sensual by men themselves. Take notes, girls. Make your own vanilla and get the ingredient involved in both your beauty and culinary routine (beyond baked goods, that is).

22. Pomegranate

According to a study conducted by Queen Margaret University in Edinburgh, pomegranate juice is a potent natural aphrodisiac due to its ability to increase testosterone levels. Testosterone is a hormone that stimulates sexual appetite as well as improves the mood, reduces stress, and increases memory. Pomegranate can make way into your diet in a variety of ways, such as in a relish, quinoa salad, or cocktail!

If you want to seriously boost your libido, stock your pantry with these healthy, natural libido-boosting foods, and eat them on a regular basis. Who knows, you might even lose weight in the process by eating healthy foods, and the extra exercise you’re getting in the bedroom, can’t be all bad, either!

If all else fails in boosting your mood, think outside the box and consider getting a room at a hotel! A change of scenery and environment can do wonders for your sex drive. And remember, the brain is the most powerful sexual organ we have, so use your imagination wisely.

]]>4 Tasty Asparagus Recipes for a Springtime Meatless Monday Mealhttp://www.organicauthority.com/4-tasty-asparagus-recipes-for-a-springtime-meatless-monday-meal/
Mon, 04 May 2015 07:00:48 +0000http://www.organicauthority.com/?p=35496Spring is in the air — and on our market stands. And there’s perhaps nothing more telling when spring has arrived than the first spring asparagus. These tasty treats can be green, white or purple. Whichever you prefer, pick up a bunch and start cooking! While it can be tempting to throw the whole lot […]

Spring is in the air — and on our market stands. And there’s perhaps nothing more telling when spring has arrived than the first spring asparagus.

These tasty treats can be green, white or purple. Whichever you prefer, pick up a bunch and start cooking! While it can be tempting to throw the whole lot in the oven and roast them to perfection, asparagus are just as tasty in these Meatless Monday asparagus recipes.

Asparagus may not be the first thing that comes to mind when considering pizza toppings, but this gluten-free asparagus pizza with cauliflower crust may very well change your mind. A totally wheat-free crust forms the cheesy, flavorful base, which is absolutely perfect when topped with spring asparagus. Use the ricotta spread topping in the recipe, or top the pizza with your favorite red pizza sauce.

Image: Laura Klein

Asparagus definitely has a powerful flavor, but that doesn’t mean it can’t play well with others! Earthy asparagus is the perfect pair for shiitake mushrooms, and tangy goat cheese brings everything together in this delightful brown rice pasta dish with a unique pumpkin seed pesto for added flavor.

We’re all familiar with traditional basil pestos, but have you ever thought of jazzing this sauce up with some asparagus? Asparagus pesto is a very tasty accompaniment to pasta, and as an added bonus, it can be a great way to introduce this spring veggie to kids. If you make this pesto all spring long, you can add some roasted tomatoes as soon as they start becoming available in your local market.

Image: Kristi Arnold

If you like eggplant parmesan, you’ll love our asparagus parmesan. It’s far less fussy than the original, with no frying required — that makes it much healthier to boot! Serve this tasty combo of red onion, Roma tomato and asparagus with your favorite pasta, and you’ll be converting even fans of the veal and chicken versions of the Italian-American classic.

Lest you think the only things that can be done with asparagus are pizza and pasta, take a look at this tasty asparagus quiche. Not only is it super flavorful thanks to the veggies and a nice amount of gruyère cheese, but it’s also absolutely beautiful to see the asparagus in the cross-sections of the slices.

]]>A Quick Guide on Growing Asparagushttp://www.organicauthority.com/a-quick-guide-on-growing-asparagus/
Sun, 27 Apr 2014 07:00:11 +0000http://www.organicauthority.com/?p=28832The appearance of asparagus at your local farmers market is a sure sign of spring, and a tasty one at that. Although a rather mysterious vegetable in terms of how it grows, growing asparagus is relatively simple and will provide you with superbly delicious spears for up to 20 years if cared for well. Location […]

The appearance of asparagus at your local farmers market is a sure sign of spring, and a tasty one at that. Although a rather mysterious vegetable in terms of how it grows, growing asparagus is relatively simple and will provide you with superbly delicious spears for up to 20 years if cared for well.

LocationAsparagus loves well-drained soil and requires a fair amount of sun, so choose a south facing location that receives at least 8 hours of sun per day. Amend your soil so that it is around the ideal pH of 6.5-7.5, and add any nutrients that your soil may be lacking by adding compost or organic fertilizers. Also aim to choose a spot free of perennial weeds, or make sure to clear them out before planting. Asparagus plants need ample room, so make sure you have enough space according to the number of plants you are putting in the ground. You can definitely plant asparagus in raised beds if need be.

PlantingAsparagus is most commonly planted as crowns, which are essentially one-year-old dormant plants that have yet to produce those tasty spears. Dig a trench for your crowns that is about a foot wide and 8 inches deep, and layer in some well-rotted compost. Plant your crowns about 1 foot apart, and deep enough that the bud tips appear at ground level. If you are digging more than one row, space the rows about 1 ½ feet apart and stagger the asparagus crowns. Water well immediately after planting.

CareHand weed around your asparagus crowns to protect the shallow roots, and mulch them lightly to prevent further weed growth. After 6 to 8 weeks of growing above ground, allow the last shoots to fully grow into frondy foliage, which you can support with bamboo stakes and plant tape. This foliage is essential for feeding the crowns, so don’t get rid of it until later in the season, around October.

HarvestingThis is where patience comes in: Although tempting, asparagus should not be harvested at all during its first year of growth. In the second year, try to harvest spears sparingly once they reach between 4 and 6 inches in height. From the third year on, feel free to harvest as many spears as appear in the first 6 weeks. For following years switch to harvesting for the first 8 weeks, as your crowns should keep producing for up to 20 years. If you live in a mild climate, note that you may have to harvest spears almost every day to keep them from going past.

PestsUnfortunately, asparagus beetles can be a nuisance in certain areas. Pick the bright orange and black beetles and larvae off when you see them, and make sure to burn off dried stems in the fall. Slugs and snails are also pests that tend to gravitate toward asparagus tips, and are especially active after rainy weather. Pick slugs off at night if possible, or use copper pest control methods.

Now, it’s time to enjoy that homegrown asparagus (which is always so much better) in your favorite spring recipes.

]]>All About White Asparagushttp://www.organicauthority.com/foodie-buzz/all-about-white-asparagus.html
Mon, 03 Jun 2013 15:00:00 +0000http://www.organicauthority.com/s1-foodie-buzz/c4-foodie-buzz/all-about-white-asparagus/It’s been a few weeks since the first asparagus started popping up on market stalls and in CSA boxes. In the States, we’re far more likely to find the thin, green variety of asparagus, delicious when simply roasted, sautéed or even steamed. What you may be less familiar with is the version known as white asparagus. Natural […]

It’s been a few weeks since the first asparagus started popping up on market stalls and in CSA boxes. In the States, we’re far more likely to find the thin, green variety of asparagus, delicious when simply roasted, sautéed or even steamed. What you may be less familiar with is the version known as white asparagus.

Natural Pale Color

I know what you’re thinking: the difference in color is a simple difference in variety, right? Actually, no! An all-natural process goes into keeping the pale color of white asparagus pale. The shoots are covered with soil as they grow, so they are not exposed to photosynthesis. This keeps their green color from developing.

Preparing White Asparagus

Unlike green asparagus, white asparagus needs a bit more preparation than simply snapping off the woody ends and popping it under the broiler. Because white asparagus are generally allowed to grow longer and are thus much fatter, their skin has had time to develop and can be quite tough. White asparagus should be peeled up to the tips and its woody ends should be trimmed.

White aspargus is usually more tender inside and less bitter than green asparagus. In many European countries, it is the preferred version, and many white asparagus recipes hail from French, Dutch and Belgian cuisine. The possibilities are endless, but here are just a few to get you started:

]]>Switch Up an Italian Favorite: Asparagus Parmesan Recipehttp://www.organicauthority.com/main-courses/asparagus-parmesan-recipe.html
Tue, 23 Apr 2013 15:00:00 +0000http://www.organicauthority.com/s7-organic-food-recipes/c13-main-courses/asparagus-parmesan-recipe/Eggplant parmesan is one of my favorite treats when going out to eat. But when I’m at home I avoid frying at all costs. Yes, mostly for health reasons. But also because I’ve been known to forget about frying oil and nearly set my kitchen on fire. So I opt for baked non-breaded varieties of […]

Eggplant parmesan is one of my favorite treats when going out to eat. But when I’m at home I avoid frying at all costs. Yes, mostly for health reasons. But also because I’ve been known to forget about frying oil and nearly set my kitchen on fire. So I opt for baked non-breaded varieties of parmesan dishes and one of the surprisingly perfect marriages of tomato sauce, cheese and vegetables is asparagus parmesan.

Before trying asparagus parmesan, my favorite way to have asparagus was a simply grilled with a bit of balsamic vinaigrette. So this saucy, cheesy version was a bit of a departure for me, but I’ve never been so happy I tried something new. It is incredible and a hit with the whole family. Asparagus, Roma tomatoes and red onion are all in season, so pick some up at your local farmers market or wait for them to arrive in your CSA box this month.

]]>Asparagus and Fresh Pea Pasta with Lemon-Butter Saucehttp://www.organicauthority.com/main-courses/asparagus-fresh-pea-pasta-lemon-butter-sauce.html
Sun, 21 Apr 2013 15:00:00 +0000http://www.organicauthority.com/s7-organic-food-recipes/c13-main-courses/asparagus-fresh-pea-pasta-lemon-butter-sauce/It’s time to enjoy some fresh green veggies in your pasta. Asparagus and peas are both in season. Check them out at your local farmers markets or in your CSA box. We use shelled English peas in this recipe (the pods of which are inedible). But if your markets have sugar snap peas or snow peas, feel […]

It’s time to enjoy some fresh green veggies in your pasta. Asparagus and peas are both in season. Check them out at your local farmers markets or in your CSA box. We use shelled English peas in this recipe (the pods of which are inedible). But if your markets have sugar snap peas or snow peas, feel free to sub in these edible shell varieties by doubling the amount. The simple lemon-butter sauce highlights the fresh greens with acidity while the butter brings creaminess to the pasta.

Cook angel hair pasta in boiling, salted water for 6-8 minutes or per box directions.

Meanwhile, heat a large skillet. Add butter or coconut oil and asparagus. Sprinkle with salt and lemon juice, if desired, to maintain green color. Cook on high for about 5 minutes, shaking frequently. Add fresh peas and cook until warmed, about 1 minute.

Summer veggies like zucchini and eggplant are blessed with a myriad of vegetarian recipes to enjoy, but when it comes to the lowly red pepper, it seems to stop at stuffed peppers. Well, no longer: this week, we’re highlighting meatless recipes featuring the red bell pepper, this delicious vegetable chock full of vitamin A, vitamin C, vitamin B6 and magnesium. Red peppers are naturally sweet, bringing a delicious flavor to any recipe. Their red color also adds a vibrant quality to recipes. Here are some of our favorite recipes from around the web including red peppers.

Asparagus, Red Pepper and Potato Frittata

A frittata is similar to an omelette, only it’s finished in the oven. Frittatas are easier to share, as they can be cut into slices, much like spanish tortilla or crustless quiche. Our very own asparagus, red pepper and potato frittata is a beautiful way to highlight the bright colors of these naturally vibrant vegetables. For breakfast, lunch or dinner, this frittata will soon become part of your repertoire.

Oven-Baked Red Pepper Risotto

Not only does is this oven-baked red pepper risotto recipe made easier thanks to its cooking in the oven instead of on the stovetop, but it highlights the beautiful color of the red peppers. Frozen roasted red peppers are called for, but you can (and should!) make your own homemade roasted red peppers. Using your own red peppers will make this risotto all the more delicious!

Roasted Red Pepper Hummus

Use any leftover roasted peppers in your very own homemade roasted red pepper hummus. Hummus-lovers will love our red pepper version, which is just a bit sweeter than traditional red pepper hummus. It goes really great with goat or feta cheese, as an hors d’oeuvre, or simply served with pita chips or fresh vegetables for dipping. Use it as a spread in your sandwiches to replace mayonnaise or mustard.

Butternut Squash and Red Pepper Casserole

As we move into fall (hate to say it, but soon it’ll be true!), this butternut squash and red pepper casserole is a great combination! This delicious vegetarian casserole is hearty enough to serve on its own. Even your meat-eating friends will be clambering for seconds. If you like, you can even add pumpkin in place of some of the butternut squash for more variety.

]]>5 Perennial Veggies to Plant Once and Enjoy… Foreverhttp://www.organicauthority.com/organic-gardening/5-perennial-veggies-to-plant-once-and-enjoy-forever.html
Sun, 29 Jul 2012 00:50:18 +0000http://www.organicauthority.com/s3-kitchen-garden/c6-organic-gardening/5-perennial-veggies-to-plant-once-and-enjoy-forever/Most of the foods we grow are annuals: Each winter, they disappear and must be replanted in the spring. A bountiful garden of delicious organic food is worth the work of planning and planting, but smart gardeners also curate a few perennials, which come back year after year with little maintenance required. Here are some […]

Most of the foods we grow are annuals: Each winter, they disappear and must be replanted in the spring. A bountiful garden of delicious organic food is worth the work of planning and planting, but smart gardeners also curate a few perennials, which come back year after year with little maintenance required. Here are some classic perennials to plant now for harvest next summer.

Artichokes are the edible flower buds of a bushy plant in the thistle family. Best suited for moist, light soils and full sun, artichoke plants grow larger each year, eventually producing several plump buds a year. They don’t do well in dry soils, so mulch and compost well, and give the roots plenty of water. If you have cold winters (zones 6-7), cut the plant back in fall and cover it with a layer of straw.

Asparagus shoots are one of spring’s first delights, poking out of cool soils alongside other perennials like tulips and crocus. But they’re a long-term investment: The first year, you won’t harvest asparagus at all, and each year you must leave plenty of shoots behind, letting them flower and grow into the next year’s harvest.

3. Jerusalem Artichokes (Sunchokes)

The latest culinary darling, sunchokes are tubers grown from a flowering, towering relative of the sunflower. They’ve got a nutty flavor and are delicious roasted or in soups. Plant a single sunchoke in the fall or early spring, and it’ll grow into a hearty plant with multiple tubers to dig up. Remember to always leave a few in the ground for next year — and give it plenty of space, because this plant is a hardy native that can invade your yard with its sunny, food-producing blooms.

4. Alliums

Garlic, onions and chives are all able to survive cold winters from their roots buried under the soil. Plant garlic and onion cloves, sets or seed in the fall, and they’ll push up green shoots in the spring; leave a few behind each year, and they’ll flower, seed themselves and divide their own bulbs to create the next year’s crop.

5. Radicchio and Chicory

Ever chopped off a lettuce plant in summer, only to find it growing back the following spring? Some leafy greens are able to regrow from a root — an advantage for gardeners who’ll have robust greens growing quite early in spring. Raddichio and other chicory relatives are good bets, but as most of us grow several types of lettuce and mesclun greens mixes, you never know what might come back. Instead of pulling up your roots, cut the plant back at the soil surface, cover the bed with straw through the winter, and see what pops up in spring.

]]>7 Recipe Ideas Mom Will Love for Mother’s Day!http://www.organicauthority.com/eco-chic-table/7-recipes-mom-will-love-for-mothers-day.html
Tue, 08 May 2012 08:20:22 +0000http://www.organicauthority.com/s11-eco-chic-table/c30-eco-chic-table/7-recipes-mom-will-love-for-mothers-day/You can shower Mom with gifts, cards, and flowers this Mother’s Day, but the ultimate way to show her you care is by cooking for her—for real. She cooks for the family each and every holiday, and this is the one big time each year when you can pay her the favor back. So treat […]

You can shower Mom with gifts, cards, and flowers this Mother’s Day, but the ultimate way to show her you care is by cooking for her—for real. She cooks for the family each and every holiday, and this is the one big time each year when you can pay her the favor back. So treat Mom to a day where she doesn’t have to cook—you’ll take care of the drinks, the menu, and, of course, the showering of gifts. Here is our recipe roundup for the top 6 recipes to include on your menus this Mother’s Day:

If it’s warm in your area, or if your mother is just a gelato-lovin’ gal, treat her to homemade ice cream that’s as lovely as she is. This recipe features fresh grapefruit juice and a lavender infusion for simple garden chicness.

We don’t know a single mother that doesn’t enjoy a good bowl of wholesome carbs, and when it’s loaded with green vegetables and a wonderful cheese base, the deal is even more sealed. This whole grain recipe is chockfull of seasonal herbs and seasonal asparagus and tossed in the lightest, nuttiest finish of Gouda goat cheese.

Another winning wholesome grain recipe, this vibrant and colorful pasta is perfect for Mom. Spring peas, pink radishes, and a ilght lemon cream sauce complete this garden-fresh dish. Serve as it is or top with poached salmon for a substantial meal in a bowl.

Sit back with Mom on the patio, pour her a cup of her favorite herbal tea, and serve up these savory, adorable tea sandwiches. Classic smoked salmon and cream cheese are our go-to combination when it comes to spring dining, but you’ll also want to keep out a tray of the Tomato, Bacon, and Avocado with Arugula Pesto for the hearty eaters in company. Either way, you can’t go wrong with these fine finger foods.

Sometimes we’re intimidated by whole cakes. It’s OK; it just means we’re trying to downsize our appetites. If Mom doesn’t want a giant cake, you can still spoil her with these cupcakes made with white chocolate and rosewater frosting. They feel less sinful than a layered cake, but each bite is full of irresistible white chocolate and cream flavor.

You have to serve Mom a special drink to celebrate her. This Rose Geranium Sangria will make her feel like she’s on vacation. And don’t worry if you don’t have all of the ingredients, substitute with your own favs, or better yet, use Mom’s favorite ingredients. Remember to toast Mom!

]]>Asparagus Roundup! 3 Recipes for Spring’s Tastiest Spearshttp://www.organicauthority.com/eco-chic-table/seasonal-asparagus-recipes.html
Tue, 10 Apr 2012 10:35:57 +0000http://www.organicauthority.com/s11-eco-chic-table/c30-eco-chic-table/seasonal-asparagus-recipes/Early each spring, tiny little tufts of asparagus peek their heads through the warming soil. They’re one of the earliest harvests of the growing season, and their rich, unmistakable flavor is a welcome sign of warm days ahead. But asparagus season is short, and that flavor is at its best in spring. So gather up […]

Early each spring, tiny little tufts of asparagus peek their heads through the warming soil. They’re one of the earliest harvests of the growing season, and their rich, unmistakable flavor is a welcome sign of warm days ahead. But asparagus season is short, and that flavor is at its best in spring. So gather up all the asparagus you can now, and eat it grilled, steamed, roasted or any other way you can think of. Here are three delectable recipes to get you started.

Grilled Organic Asparagus with Bagna Cauda

This gourmet recipe is also easy to prepare. The bagna cauda—an Italian-style butter sauce with capers, garlic, anchovy and lemon—adds zing to grilled asparagus spears, bringing out their earthy flavor and overlaying it with a warm, velvety texture.

From the nutty brown rice pasta, to the fresh herbed pesto, to the salty, savory goat cheese, this dish is packed with flavor. Add asparagus and shiitakes, and you’ll be savoring every bite. This recipe also happens to be very healthy and balanced, perfect for a special occasion or for treating yourself right every day.

Asparagus, Red Pepper and Potato Frittata

The perfect dish for a springtime brunch. Fluffy egg frittatas are similar to quiches, but without the heavy crust. This version gets flavor and color from the asparagus, mushrooms and peppers, and a light texture from egg whites and hashed potatoes. Once you’ve mastered this one, you can make it with any ingredients you like. Just don’t skimp on asparagus.

]]>Meatless Monday Recipe Roundup: The Asparagus Cleansehttp://www.organicauthority.com/eco-chic-table/meatless-monday-recipe-roundup-asparagus-cleanse.html
Mon, 09 Apr 2012 10:46:46 +0000http://www.organicauthority.com/s11-eco-chic-table/c30-eco-chic-table/meatless-monday-recipe-roundup-asparagus-cleanse/If you overdosed on jelly beans yesterday – and the chances are quite likely – let today be a Meatless Monday that celebrates one of springtime’s most revered and healthy vegetables: Asparagus. These little spears contain an abundance of the amino acid asparagine that helps to cleanse the body of waste, not to mention a good amount […]

If you overdosed on jelly beans yesterday – and the chances are quite likely – let today be a Meatless Monday that celebrates one of springtime’s most revered and healthy vegetables: Asparagus. These little spears contain an abundance of the amino acid asparagine that helps to cleanse the body of waste, not to mention a good amount of fiber. And our favorite foodie bloggers prove this veggie is more versatile than it lets on.

Not only does the Asparagus Pepper Bisque from Spabettie feature our springtime fave, but add celery and spinach to the mix for a truly nutrient-dense bowl of goodness. And a few special ingredients make this as satisfying a creamy bisque as you’ve ever experienced!

Over at Edible Perspective, things are getting inspired! Ever wondered what a Vegan Asparagus Caeser Salad would taste like? Us either. But we sure are now. This is an incredibly delicious way to showcase some crunchy stalks.

Artichokes are also on the menu this time of year. Combine these two veggies into the Artichoke and Asparagus Cappelini from WillCookforFriends, throw in some roasted garlic and tomatoes, and you’ve got a quintessentially spring pasta dinner.

]]>From Pee to Purple: All About Asparagushttp://www.organicauthority.com/eco-chic-table/all-about-asparagus.html
Tue, 03 Apr 2012 20:12:23 +0000http://www.organicauthority.com/s11-eco-chic-table/c30-eco-chic-table/all-about-asparagus/Asparagus are starting to pile high in produce sections and farmers markets everywhere, and with a couple of quick asparagus recipes in your arsenal, they will soon start to pile high in your refrigerator, too, if they haven’t already. Asparagus Varieties In the States, we’re accustomed to seeing the green, pencil-thin version of asparagus. These […]

Asparagus are starting to pile high in produce sections and farmers markets everywhere, and with a couple of quick asparagus recipes in your arsenal, they will soon start to pile high in your refrigerator, too, if they haven’t already.

Asparagus Varieties

In the States, we’re accustomed to seeing the green, pencil-thin version of asparagus. These skinny asparagus don’t need to be peeled. Just break off the woody inch or so at the base, then toss with olive oil and salt and roast for about 35 minutes for a delicious dish of concentrated asparagus flavor.

But green asparagus are not the only kind available. In France, they favor white asparagus, which are generally grown to be much thicker than their green cousins and are delicious steamed and served with hollandaise sauce.

What you may not have yet seen in your farmers market are purple asparagus, whose color comes from high levels of anthocyanins, which are powerful antioxidants. In addition, these asparagus have a lower fiber content, making them more tender and less fibrous than their white and green counterparts. To prepare purple asparagus, you neither peel nor trim them. Just cook them whole and serve with butter and salt, to best experience their purple color.

Mythbusters: Asparagus Pee

Closely related to members of the lily family, like onions and garlic, asparagus have rumors surrounding their pungent smell, too. Asparagus pee, unfortunately, is not a myth, though some claim not to experience the sulphuric odor after eating a stalk or two. Scientists have concluded that it is actually an absence of the ability to smell this chemical compound, not the absence of the smell itself, but this is no reason not to eat asparagus. Keeping hydrated can help to minimize the scent.

Asparagus Recipes

Asparagus are delicious simply steamed or boiled and served with butter, or roasted in olive oil and salt. But there are dozens of other ways to serve asparagus. Here are some of our favorites:

]]>The French Table: Spring Market Veggieshttp://www.organicauthority.com/eco-chic-table/french-spring-market-veggies-french-radishes-salsify-white-asparagus.html
Fri, 30 Mar 2012 13:19:25 +0000http://www.organicauthority.com/s11-eco-chic-table/c30-eco-chic-table/french-spring-market-veggies-french-radishes-salsify-white-asparagus/Thanks to CSA boxes and farmers markets, we’ve all gotten more accustomed to unknown vegetables. But, there are still a few that, for whatever reason, were surprising to me the first time I saw them being eaten at French tables. Luckily, these vegetables are available to those who look, and you’re just in time to […]

Thanks to CSA boxes and farmers markets, we’ve all gotten more accustomed to unknown vegetables. But, there are still a few that, for whatever reason, were surprising to me the first time I saw them being eaten at French tables. Luckily, these vegetables are available to those who look, and you’re just in time to start putting them on your table for spring.

French Radishes

Many people dislike radishes because of their extremely bitter flavor, and while this can be overcome by roasting radishes, there’s still nothing nicer than a French radish for an apéritif or cocktail hour. French radishes or breakfast radishes are smaller than typical radishes you see in American supermarkets. Look for the smallest ones; they’ll have the least bitter flavor. Trim the ends, leaving just an inch of green to hold onto, then soak them in two changes of cold water, and dry them in a dish towel. Serve with good organic butter and salt: you’re expected to swipe your radish in soft butter and dip it in salt before eating. They can also, of course, be used in a myriad of delicious radish recipes.

Salsify

Salsify, also called oyster plant, is a vegetable that somehow manages to combine the tastes of asparagus and oysters. When cooked, salsify are soft and nearly melt in your mouth. They’re delicious served with mayonnaise or aioli, or else baked into a gratin under bechamel sauce.

To cook fresh salsify, first scrub them very well, then soak in cold water for an hour to make peeling easier. Trim the ends and peel the root with a vegetable peeler, transferring immediately to a bowl of lemon water to prevent browning. Boil or steam salsify until a knife inserted into one enters extremely easily, then drain and use as you like.

White Asparagus

I’ve always eaten green asparagus, the skinny ones no wider than a pencil which taste heavenly when roasted. I tried the same technique with French white asparagus to no avail. This much thicker version, about the size of an adult male’s thumb, don’t do as well roasted, but they’re delicious when boiled and dressed simply with salt, butter and lemon juice, or else used in this homestyle French asparagus gratin. Remember that no matter how you use them, white asparagus need to be peeled before eating, but once they have been peeled, they can be used in any recipe that calls for green asparagus.

]]>Ooh-La-La! 8 Vegetables to Plant for a Truly French Gardenhttp://www.organicauthority.com/organic-gardening/8-vegetables-to-plant-for-a-truly-french-garden.html
Thu, 29 Mar 2012 22:50:28 +0000http://www.organicauthority.com/s3-kitchen-garden/c6-organic-gardening/8-vegetables-to-plant-for-a-truly-french-garden/Plant yourself an edible garden this season that feeds you in style–French style, that is. From remoulade to hollandaise and tarts to crepes, every French-inspired menu you’ve got will benefit from these eight essential French garden fruits and veggies. Transform the ordinary into le magnifique! ALPINE STRAWBERRIES You may know them as “wild strawberries” or as […]

Plant yourself an edible garden this season that feeds you in style–French style, that is. From remoulade to hollandaise and tarts to crepes, every French-inspired menu you’ve got will benefit from these eight essential French garden fruits and veggies. Transform the ordinary into le magnifique!

ALPINE STRAWBERRIES

You may know them as “wild strawberries” or as their formal name, Frageria vesca. These small, bright red strawberries grow naturally in all sorts of landscapes—in woods, along hillsides, in forests, along clearings, and even speckled on trails or sidewalks. They also happen to make a lovely garden addition for your planted gardenscape or your “edible lawn.” Get tips on growing here.

Alpine strawberries mold quickly, especially once picked, so wash them immediately and chill until ready to use—within the day preferred. These sweet, tiny berries are a staple for many a sweet French treat—use them in crepe fillings, fresh fruit compotes, homemade jams and jellies, and in pan sauces. Simply fold chopped alpine strawberries into freshly whipped cream for an instant French dessert.

Artichokes are a handful to prep and cook with, but they aren’t nearly so difficult to grow. These tall, stunning vegetables can grow in almost any climate in the States (except areas where intense heat juts doesn’t let up, such as Florida). Get tips on growing here.

In French cuisine, artichokes and their hearts are served warm with hollandaise sauce, butter, mayonnaise, or lemon sauce—all things warm, bright, and just a bit tangy. Simple is best, as usual in French style—just prepare them properly and let the well-whisked dressing do the rest.

Asparagus is a long-living perennial that can produce vegetables for up to 15 years when properly cared for! Give this one a shot for your edible garden and enjoy the benefits for years to come. For a truly French asparagus, opt for the white or purple varieties, which grow the same but produce stunningly gorgeous contrasting colors. Get tips on growing here.

Just like artichokes, well-harvested asparagus needs little preparation to be served à la France. Note, however, that in French cuisine, asparagus is often peeled first—a preparation method that seems off to most Americans, but it removes any potentially stringy outer layer of the stalks, leaving purely soft and sweet asparagus behind for your sauces and butters.

Commonly called celery root, celeriac is a gnarly looking, knobby vegetable that can easily scare away small children and the weak-hearted. But don’t let the ugly look of it push you away; this hearty root vegetable is grown all over Europe and in much of the States for its robust growing capability, as well as its surprisingly fragrant, delicate flavor. It’s said to be much easier to grow than celery itself, so if that’s a flavor you enjoy, try starting out with celeriac for easier gardening. Get tips on growing here.

Used raw, celeriac tastes like celery leaves—a bit green, floral, and slightly bitter. Shred or grate it and use raw in salads or slaws with mayonnaise-based dressings. Or chop it and use as any other root vegetable, like potatoes or yams—roast it, mash it, or even French-fry.

You probably know it as “Swiss chard,” but chard is actually a staple in French cuisine. There are several varieties to try growing in your garden, including “Lucullus,” “Fordhook Giant,” “Ruby Chard,” and “Rhubarb Chard.” It’s relatively easy to grow, provided it can get a bit of cool weather, and it gives any garden lovely streaks of yellow, pink, purple, and red (found in its stalks). Get tips on growing here.

French cuisine calls on chard like Italian cuisine calls on spinach, or like Americans and … lettuce? Small, young chard leaves can be used raw in salads—just slice them finely like you would basil leaves, and toss with lots of fresh herbs and your fave dressing. Use in place of spinach in virtually any recipe for a French touch—in soups, stews, casseroles, and egg dishes.

Most American gardens already have cucumber growing in them—cucumbers are just as much a part of our cultural cuisine as with French. In France, however, they don’t just grow the larger “English cucumbers” we are accustomed to; they also grow and eat the smaller cornichons. Cucumbers prefer rich, fertile soils to grow in, and once they get started, they are quick to produce. Get tips on growing here.

French preparation of cucumbers is usually to slice them up and eat them raw, whether dipped in mayonnaise- and yogurt-based sauces or added to salads. The smaller cornichons are often pickled and used in pates, served with small toasts and noshing platters.

Fennel grows wild all over much of the West Coast, but it also makes a fragrant and attractive to any home garden. Growing tall with feathery fronds and outbursts of petite yellow flowers, fennel plants can be used for culinary and medicinal purposes—plus, you can use the entire plant (fronds, stalks, and bulb) in your recipes. Get tips on growing here.

The French have no problem using fennel in just about any meal throughout the day. Taking advantage of the vegetables sweet, licorice-like flavor, they enjoy it seared in an oiled skillet, braised with balsamic or wine, or added to virtually any French soup or stew. It’s often served gratin-style with potatoes, root vegetables and cheeses, or baked with tomatoes, garlic, and ample olive oil.

Leeks are used in French cuisine like yellow onions are used in standard American cuisine. They’re in the same family as garlic and onions, and their growing conditions are about the same—they like damp, cooler soil with richness and fertility. Get tips on growing here.

Use leeks in place of onions in any of your recipes for a more delicate flavor with a hint of sweetness. Leeks don’t have the same raw bite as onions or garlic, and so they are often eaten raw in French cuisine, served alongside creamy sauces and herb-infused butters. Caramelize them and use in pies, casseroles, and tarts for simply heavenly results.

]]>4 Foods for A Dinner That Amps Your Sex Drivehttp://www.organicauthority.com/health/aphrodisiac-foods-that-amps-your-sex-drive.html
Mon, 19 Sep 2011 12:39:54 +0000http://www.organicauthority.com/s5-health/c8-health/aphrodisiac-foods-that-amps-your-sex-drive/Food can be physically suggestive, have arousing aromas, be sensuously supple and entice all sorts of sexual urges to the surface. Serve up these succulent aphrodisiacs with a dinner menu that will amp up your (and your partner’s) sex drive. By the end of the meal, you’ll be begging for seconds, and I don’t mean […]

Food can be physically suggestive, have arousing aromas, be sensuously supple and entice all sorts of sexual urges to the surface. Serve up these succulent aphrodisiacs with a dinner menu that will amp up your (and your partner’s) sex drive. By the end of the meal, you’ll be begging for seconds, and I don’t mean of the food…

ASPARAGUS

Thanks to the Doctrine of Signatures, which says that foods resembling certain body parts have a direct positive effect on them, asparagus has made the eternal list of aphrodisiacs. After all, it bears a strong resemblance to the, shall we say, male qualities. This phallic vegetable is elegant and sexual at the same time, making it a perfect addition to any dinner spread. Wrap it in smoky prosciutto for a sensual side, or serve it steamed and slathered in butter for a dripping sensation. It’s hard not to think dirty thoughts while feeding each other long spears of this luscious vegetable.

AVOCADO

If the long, piercing look of asparagus leads the mind to phallic thoughts, the buttery, round avocado brings about images of a curvy, supple woman. It’s the Doctrine of Signatures again, and it rings true once more. The sensation of peeling away a ripe avocado and slowly digging out the flesh, one spoonful at a time, is sheer sensuality. And before we used it as a symbol for the woman, the ancient Aztecs were also using it as a sexual food—only in reference to the male specimen. The word “avocado” comes from the Aztec word “ahuacatl,” meaning testicle. Avocados with dinner can be as the obvious guacamole or puree spread, but try serving them on the “half shell” with spoons so you can feed each other mouthfuls with the entrée.

ROSEMARY

According to Cynthia Watson in her book Love Potions, the sense of smell is our “strongest tie to most emotional experiences,” and the intoxicating aroma of rosemary is one to set all pleasantries in place. Medieval women used to take rosemary baths to perfume their bodies in its scent, and with good reason. Rosemary evokes sex naturally. Its complex aroma has feminine tones of mild flowers, all tied up in a spicy, woodsy bundle that screams masculinity. Use rosemary in roasted meat rubs or try it finely chopped in a grain pilaf with grapes and nuts. Or, for a sensual dessert, add rosemary to any chocolate recipe, such as mousse, pudding or warm cocoa.

ALCOHOL

They say that alcohol increases the sexual appetite but lowers the performance. Depending on how much you’ve been drinking, this can certainly ring true. But in moderation, libations can be a powerful tool in the bedroom. Just a glass of deep red wine brings a pale face to a pure flush, causing a gentle heat to rise slowly up from one vertebra at a time. It isn’t about getting drunk; it’s about sipping just enough to let that heat rise. Have a glass of bubbly for a peppy, flirty jaunt, or perhaps a body shot for a naughty tease, or just stick to wine for the pure drink of seduction.